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Old 02-07-2014, 12:59 AM   #21
hopetobrewgr8
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Guys, this was all great information and I really appreciate it. I wish I would've had some of the information last night when I was mashing, but I will definitely be putting some of these pointers to use in the future. On the bright side, I do have some activity in the fermentors. I've got quite a bit of krausen on the wort, but I was not able to mash at any higher of the temperature there in about 135. I did add 175 degree water for the sparge process, though. I woulddefinitely have left it in the mash tun for an extra 20 to 30 minutes if I would've known about that yesterday. But like I said, I will remember that for the future. I especially liked the pointer about the iodine test. That was excitingly brilliant, in my opinion.I'm working on an IPA this time, and I'm using some crystal malt. I realize this will leave plenty of sweetness, but I still think I'll be lacking the full flavor that would've been possible had Iachieved the right mash temp. It's all good, though. I'm not as crushed about the situation as I was due to the support and encouragement you all have given, and I plan to rebrew this recipe (hopefully) next week. I'll let you know how this one turns out.

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Old 02-17-2014, 04:33 PM   #22
hopetobrewgr8
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If anyone is still paying attention you might be happy to know (at least I know I am) that my brew had a great krauesen on top of it for about 8 days before I transferred it to the secondary for dry hopping. I only left it in the secondary for a couple of days because I read an article about a study that was done by some people at Oregon State University that found that dry hopping for only a few hours gives you the best aroma. Who knew!? all in all, I'd say things were a relative success. Before carbonation the beer had a pretty good flavor and great aroma, but I'll get back to you on the final results.

Thanks again for all your imput.

On my way to Buckeye Brewcraft to get materials for my next mash...

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